Slow Cooker Chicken Burrito Bowl (Print-Friendly Version)
Savory chicken, rice, beans, corn, and avocado with cilantro lime, all in a hearty bowl.
# Ingredients You’ll Need:
→ Slow Cooker Mexican Chicken
01 -
2 to 2.5 pounds boneless, skinless chicken breast
02 -
16 ounces chunky salsa
03 -
1/3 cup BRIANNAS Cilantro Lime Dressing, plus additional for drizzling
04 -
1/2 cup chicken broth
05 -
1/2 teaspoon chili powder
06 -
1/2 teaspoon ground cumin
07 -
1/2 teaspoon smoked paprika
→ Bowl Assembly
08 -
4 cups cooked white rice
09 -
2 cups frozen sweet corn, thawed
10 -
16 ounces canned black beans, low sodium, drained and rinsed
11 -
3 small avocados, diced
12 -
1/4 cup fresh cilantro, chopped
13 -
1 lime, cut into wedges
# How to Make It:
01 -
Combine chicken breast, chunky salsa, cilantro lime dressing, chicken broth, chili powder, cumin, and smoked paprika in a slow cooker. Cover and cook on high for 4 hours.
02 -
Using two forks, shred the chicken directly in the slow cooker. Allow to cook uncovered on high for 10 minutes. Adjust salt to taste if needed.
03 -
While chicken finishes cooking, prepare rice according to package instructions, heat the frozen corn and black beans separately in the microwave until warmed through, chop cilantro, dice avocados, and cut lime into wedges.
04 -
Divide cooked rice evenly among serving bowls. Top each with shredded chicken, corn, black beans, and diced avocados. Garnish with fresh cilantro and lime wedges. Drizzle with additional cilantro lime dressing before serving.
05 -
Serve immediately and enjoy.
# Extra Tips:
01 -
Start preparing the rice and toppings during the final stage of the chicken cooking process to save time and streamline assembly.